Put baby carrots in small pot or pan, adding just enough water to cover carrots.
Cover with lid and bring to a boil over high heat.
Once boiling, reduce heat to medium and cook for 7–8 minutes.
While the carrots are cooking, combine butter, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat.
The carrots are cooked when they are tender and easily pierced with a sharp knife.
Drain carrots of water, leaving them in the pot or pan.
Pour cinnamon mixture over carrots.
Cook and stir over medium heat for 2–3 minutes, just until carrots are thoroughly coated and the glaze thickens slightly.
Serve warm.